Pasta with Eggplant Sauce

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Pasta with Eggplant Sauce

Prep Time: 20 minutes Cooking Time: 7 to 8 hours

Source: Better Homes and Gardens

 

 

Adapted from BHG.com

 

Ingredients

 

1 medium eggplant

1 medium onion, chopped

1 28-ounce can Italian-style tomatoes, cut up

1 6-ounce can Italian-style tomato paste

1 4-ounce can sliced mushrooms, drained

2 cloves garlic, minced

1/4 cup dry red wine

1/4 cup water

11/2 teaspoons dried oregano, crushed

1/2 cup pitted kalamata olives or pitted ripe olives, sliced

2 tablespoons snipped fresh parsley

4 cups hot cooked penne pasta

1/3 cup grated or shredded vegan Parmesan cheese

2 tablespoons toasted pine nuts (optional)

 

Directions:

 

Peel eggplant, if desired; cut eggplant into 1-inch cubes. In a 31/2-

to 51/2-quart crockery cooker combine eggplant, onion, undrained

tomatoes, tomato paste, mushrooms, garlic, wine, water, and oregano.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat

setting for 31/2 to 4 hours. Stir in olives and parsley. Season to

taste with salt and pepper. Serve over pasta with Parmesan cheese.

Garnish with toasted pine nuts. Makes 6 servings.

 

Nutritional facts per serving

 

calories: 259 , total fat: 6g , saturated fat: 1g , cholesterol:

4mg , sodium: 804mg , carbohydrate: 42g , fiber: 7g , protein: 10g ,

vitamin A: 18% , vitamin C: 37% , calcium: 13% , iron: 20%